Fall mushroom season is just around the corner. Soon we will be tromping through the woods and, with a little luck, collecting buckets full of chanterelles. There is no better way to conclude a successful foray than to sit around a fire eating roasted bacon wrapped chanterelles.
What you need
- thick sliced pepper bacon
- Fresh, small to medium chanterelles
- vine maple skewers, carved to a fine point
- tooth pick sized slivers whittled from vine maple
Clean small to medium sized chanterelle, impale on vine maple skewer, wrap with pepper bacon pinned to the mushroom with slivers of vine maple. Roast over coals or low flame, turning to cook evenly, until the bacon is well done, the mushroom is hot through and saturated with fat. Repeat as often as is necessary.